Best 2 2 Steppin Spicy Poached Mahi Mahi Recipes

**Discover the symphony of flavors in 2-Steppin' Spicy Poached Mahi-Mahi: A Culinary Journey Through Diverse Recipes**

Embark on a tantalizing culinary expedition with our curated collection of 2-Steppin' Spicy Poached Mahi-Mahi recipes. This delectable dish showcases the versatility of mahi-mahi, a succulent fish renowned for its mild flavor and firm texture. Our comprehensive guide offers a range of recipes that cater to various tastes and preferences, ensuring an unforgettable dining experience. From the zesty kick of the Spicy Poached Mahi-Mahi with Lemon-Caper Sauce to the aromatic allure of the Mediterranean-inspired Mahi-Mahi with Tomato-Basil Sauce, each recipe promises a unique symphony of flavors. Dive into the bold and vibrant flavors of the Caribbean-style Mahi-Mahi with Tropical Salsa or indulge in the harmonious blend of Asian spices in the Steamed Mahi-Mahi with Ginger-Soy Sauce. With step-by-step instructions and insightful tips, our recipes empower you to recreate these culinary masterpieces in the comfort of your own kitchen. Prepare to tantalize your taste buds and embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST MAHI-MAHI

The Best Mahi-Mahi image

With a firm flesh and mild taste, mahi-mahi (aka dorado) is ideal for intense cooking and lots of bold flavor. Here we brush mahi-mahi fillets with a spicy-sweet glaze made with pineapple juice, soy sauce, ginger and red pepper flakes. The fillets hold up well and are easy to flip on a hot grill, which ensures that the glaze becomes sticky and slightly charred, while locking in moisture so the fish is tender and succulent. A quick salsa of grilled pineapple, charred scallions and fresh mint and cilantro is spooned on top as a nod to the mahi-mahi's native tropical waters. You can practically feel the warm breeze off the ocean in every bite!

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

Vegetable oil, for brushing
One 20-ounce can pineapple rings, drained, juice reserved for the glaze
4 scallions
Juice of 2 limes
1/2 teaspoon kosher salt
1/4 cup cilantro leaves, finely chopped
1/4 cup mint leaves, finely chopped
1 tablespoon soy sauce or tamari
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, smashed
1 scallion, cut lengthwise in thirds
One 1-inch piece ginger, peeled and smashed
Juice of 1 lime
Four 8-ounce filets mahi-mahi
Kosher salt and freshly ground black pepper

Steps:

For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.

2 INGREDIENT EASY PINK RASPBERRY PUNCH

2 Ingredient Easy Pink Raspberry Punch image

I was in charge of finding a pink punch recipe for a reception and didn't find one on 'Zaar so I asked some friends. This is the one we used and it was perfect.

Provided by Cynthia Q

Categories Punch Beverage

Time 10m

Yield 12 serving(s)

Number Of Ingredients 2

Ingredients

1 quart raspberry sherbet
2 liters carbonated lemon-lime beverage

Steps:

Pour chilled 7-Up (or any brand of lemon-lime soda) into a punch bowl.
Drop in balls or large cubes of raspberry sherbet (you can ball or slice the sherbet ahead of time and place it into a bag/container if you'd like). Do this a little bit before you need to serve the punch so that the sherbet can melt into the soda.
Serve and enjoy!

Tips:

Choose fresh mahi-mahi: Look for fish with bright, clear eyes, shiny skin, and a mild, briny smell.
Use a flavorful poaching liquid: The poaching liquid should complement the delicate flavor of the mahi-mahi. Try using a combination of white wine, chicken broth, and herbs.
Don't overcook the fish: Mahi-mahi is a delicate fish that cooks quickly. Overcooking will make it tough and dry.
Serve immediately: Poached mahi-mahi is best served immediately, while it is still hot and flaky.

Conclusion:

2-Steppin' Spicy Poached Mahi-Mahi is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The spicy poaching liquid infuses the fish with flavor, while the creamy avocado salsa adds a refreshing contrast. Serve this dish with your favorite sides, such as rice, quinoa, or roasted vegetables. You are welcome to be more creative with the ingredients to create your own flavor.